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Food and Beverage Management Chapter 9 - Production

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1 st step to meeting guest expectations Should be tailored to the needs of the operation Stakeholder involvement Primary purpose is to determine the quantity of menu items to prepare Use historical records to generate Production Planning

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3 Estimating Production

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4

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Steps Planning Preparing Cooking Service/Holding Food Production

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6 Basic Cooking Methods

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Begin with Quality Foods Clean Properly Properly Handled Use Proper seasoning Use the right techniques Follow standard recipes Cook the right amount Serve as soon as possible Hot food hot cold food cold Make it special Never be satisfied with less than excelllent Food Production Principles

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Fruit refers to the matured ovary of a plant, including seeds. Fruits are high in carbohydrates, water vitamins and minerals Handle as little as possible Fruit costs are affected by: Perishability Pesticides Weather Consumer preferences Packaging Processing Fresh Fruits

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Refers to any plant grown for food for an edible part other than the ovary Generally have less sugar and more starch than fruits Rich in vitamins and minerals Careful washing is important Pare thinly to retain essential vitamins and minerals Purchase for immediate consumption Fresh Vegetables

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Roots Sweet potatoes, beets, carrots Tubers - potatoes Bulbs onions, garlic, leeks Stems celery, rhubarb, asparagus Leaves lettuce, spinach, cabbage Flowers cauliflower, broccoli, artichokes Pods and seeds green beans, peas, lima beans Sprouts soybean, sunflower Vegetable Fruits tomatoes, eggplants, squash, pumpkin, okra, cucumbers Vegetables

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Use fresh ripe products Variety of colors Use varied textures Use the right tools Freshen washed vegetables in cold water Chop into uniform sizes, avoid crushing Handle gently Add dressing just prior to service Keep refrigerated until just prior to service Fruit and Vegetable Salads

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Hot salads Cold salads Fruit salads Pasta salads Tossed salads Molded salads gelatin base Types of Salads

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Dressings are stable or unstable emulsions Emulsion is the mixture of two or more liquids than are ordinarily unmixable Marinades are seasoned liquids that are usually made with vegetable or olive oil, and an acid wine, vinegar, fruit juice Herbs, spices and vegetables are added for flavoring Can be used to tenderize or be used as a cooking medium or sauce Dressing and Marinades

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Fruits and vegetables typically used Use the characteristics of each to offer a variety of form, color and textures Use your imagination Must be edible! Garnishes

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Steaming Baking Frying (stir fry, deep fry) Microwaving Boiling (blanching) Vacuum processing (sous vide) Cooking Fruits and Vegetables

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16 Meat Cuts

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Components Muscle fiber Connective Tissue Fat Bone Tenderness Fat Cut Age Temperature Meat

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Goals include improving flavor, changing color, tenderizing, and destroying pathogens Methods Roasting Broiling Pan Broiling Frying Braising Simmering Pressure Cooking Other Stocks brown and white, bouillon Cooking Meat

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Types Fin Fish Shell Fish Cooking Methods Frying Broiling Baking Acid Fish

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Cooking Considerations Use as soon as possible after purchase Boiling can cause them to become rubbery Hard cooked eggs no longer than 15 minutes Soft boiled eggs 1 to 3 minutes Immerse in cold water to stop cooking process Poaching Cook at lowest possible temperature Eggs

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Binding and coating Leavening Agent Emulsifying agent Interfering Substance (sherbets, etc) Clarifying agent Uses

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Pasteurization process that controls heat to destroy bacteria Homogenization breaks up fat particles so they remain suspended in the milk Milk is delicate can scorch, curdle and is highly perishable Dairy Products

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Milk Heat should be kept as low as possible Preferably in a double boiler Stir frequently Cheese Proteins coagulate with heat can get tough and rubbery Cooking with Milk & Cheese

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Flour Leavening agents Eggs Yeasts Baking soda Baking Powder Fat Fats that are plastic cab hold shape in a batter or dough Liquids Eggs Sugar Baking

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25 Common Baking Ingredients

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Coffee Should be held at 185 F never allow to boil Make Ice coffee 2X stronger to compensate for ice Tea Steep in cup no longer than 5 minutes 2 oz tea to 1 gallon of water Make ice tea stronger to compensation for ice Coffees & Teas

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Recycle Use recycled products Choose sustainable menu items Buy locally Clean & Maintain equipment Install energy efficient equipment & lighting Reduce and reuse Green Restaurants